This is a popular Thai dish in which glass noodles made from mung beans are the main ingredient.
It's also known as pad soon sen in many Thai restaurants. I am such a big fan of this dish and I think I have tried pad soon sen in every Thai restaurant in Houston. ;-)
A surprisingly simple recipe for such complex flavors!
Ingredients
175 grams or 6 oz glass noodles, soaked in water for 10 minutes until soft
3/4 lb.. chicken breast, sliced into strips and marinate in 2 tbsp. soy sauce
1/2 lb.. shrimp, cleaned and deveined
3 eggs
4 tbsp. olive or vegetable oil
4 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. Maggi sauce
1 cup chicken stock
4 tsp. brown sugar
8 cloves garlic, minced
1 large onion, julienned
1 cup cabbage, bite-sized
2 medium carrots, thinly sliced
Salt and freshly ground black pepper
1 bunch scallions or green onions, green part only
Instructions
- Drain the noodles and cut to shorten them
- In a small bowl, mix together the oyster sauce, soy sauce, and Maggi
- Heat the oil in a wok, when hot, sauté garlic until golden brown then add onions and cook until translucent
- Add the marinated chicken and stir fry for about 5 minutes or until pieces are well separated
- Push everything to one side of the wok or pan, add more oil in the empty space and add eggs. Let the eggs set then scramble and mix with the chicken. When eggs are done, add cabbage, carrots, half of the sauce mixture and half of the chicken stock, cook for 2 minutes, toss them quickly to mix all the ingredients.
- Add the noodles, the rest of the sauce mixture and chicken stock and sugar and season with salt and pepper. Cook for 3 minutes, stir constantly until the noodles are done and have absorbed the sauce
- Remove from the head and transfer the food to a serving plate. Garnish with freshly sliced scallions and serve!
Posted in Daily Meal, Main Entree